Amazing Maple Sausage Breakfast Muffins | Keto
These tasty low carb and gluten-free Maple Sausage Breakfast Muffins are a delicious and healthy grab-and-go recipe for busy mornings!
You know what tastes really good with pancakes?
Have you ever eaten a bite where you combine some pancake with syrup and a piece of sausage?
There’s something about that sweet pancake and the maple syrup with the savory sausage that makes my taste buds so happy.
But who has time to make a pancake and sausage kind of breakfast on busy weekday mornings?
Especially once the kids are back to school!
On weekday mornings I’m looking for a grab-and-go kind of meal.
That’s healthy and packed with protein.
Like these delicious Maple Sausage Breakfast Muffins.
This tasty low carb muffin recipe is also naturally gluten free and grain free.
Each delicious muffin has 17 grams of protein!
With only 3 net carbs and no added sugar, they’re a wonderful way to start your day, even if you follow a low carb lifestyle.
Yet they’re delicious enough to satisfy even picky eaters.
Wondering how each muffin boasts so much protein?
Unlike most muffin recipes that are primarily made from processed wheat flour and sugar, this healthy muffin batter features six of the most perfect foods.
Tips for Making These Healthy Breakfast Muffins
Since beginning the Trim Healthy Mama lifestyle in 2016, I’ve learned new ways to create delicious recipes.
If you follow the THM way of eating, these muffins are an S meal fuel because they contain healthy fats.
Instead of using processed wheat, I use finely ground almond flour and coconut flour.
I’ve switched from sugar to sugar alcohols that don’t raise blood sugar.
Then eggs and mozzarella cheese bind everything all together.
There are some tricks to get the best results when you make them for your family.
Always start by browning the sausage.
Then drain any excess fat and set it aside to cool down a bit while you assemble the muffin batter.
Be sure to take the time to whisk the eggs until they’re light and foamy.
Taking the time to whip extra air into the eggs helps keep the texture of the muffins light.
Whisk in the sweetener and maple extract until they’re completely blended.
Add the cooled browned sausage to the beaten eggs.
Then add the shredded mozzarella cheese.
Be sure to use pre-shredded mozzarella cheese because the non-caking ingredients help to bind the muffins together.
Plus it makes it so much easier to whip up these easy low carb breakfast muffins!
Add the almond flour, coconut flour, and baking powder.
Stir everything together just until the dry ingredients are all moistened.
Just like when you make pancakes, don’t overmix!
If you overmix the batter you lose all that air you whipped into the eggs and your muffins will be more dense.
This batter is different from regular muffin batter.
It’s thick, closer to the consistency of a drop biscuit.
Now fill a standard-sized muffin tin with paper liners.
Definitely don’t skip using a liner!
I recommend using parchment paper liners to help prevent them from sticking.
That’s the one thing about baking with cheese: these are much stickier than regular muffins.
So regular paper liners may not release as well as parchment paper liners do.
Evenly divide the batter between the twelve muffin cups.
The batter will end up mounding up out of the cup a bit, but that’s okay!
These muffins won’t overflow when you bake them.
They will rise a little, though.
Bake them at 375 degrees F for 20-22 minutes.
The top of the muffins will brown, and the center will be set.
If you’re not sure how to tell if the center is set, tap gently on the top of the muffin in the center.
They won’t pop up the same way other muffins might, but they shouldn’t sink either.
When you remove them from the oven, drizzle about 1 teaspoon of Pyure Maple-flavored syrup over each muffin.
I’ve tried lots of sugar-free syrups and this one has the best flavor in my humble opinion!
If you’re not concerned with counting carbs, you can use any kind of syrup you prefer.
If you have any leftovers, be sure to store them in the refrigerator in an air-tight container.
You can reheat them in the microwave.
I’ve found that 30 seconds on high is the right amount of time for my microwave, but the cooking time may vary depending on how powerful your microwave is.
I always recommend starting with a shorter amount of time and then adjusting the time based on your microwave.
Another tasty option is to cut them in half and warm them in a toaster oven.
But you don’t even have to reheat them!
That’s right, these gluten-free maple muffins are also delicious cold.
Amazing Maple Sausage Breakfast Muffins | Keto
- 6 Large Egglands Best Eggs,
- 1 lb. Maple sausage
- 1/3 cup Pyure Granulated Sweetener (or equivalent)
- 1 1/2 cups Superfine Almond Flour
- 1/2 cup Coconut Flour
- 1 Tbsp. Baking Powder
- 2 cups Part-skim Shredded Mozzarella Cheese
- 1 tsp. Maple Extract
- 3 Tbsp. Pyure Maple-flavored Syrup
- 1. Brown the maple sausage and chop into small pieces while it cooks. Drain excess grease and set aside. 2. Preheat oven to 375 degrees F. Place paper liners in a 12-cup standard-sized muffin tin.3. In a large mixing bowl, whisk 6 large Egglands Best Eggs until blended. Stir in sweetener and maple extract.4. Add the cooked sausage to the eggs, then stir in almond flour, coconut flour, baking powder, shredded mozzarella cheese, and Pyure sweetener. Mix until just combined. 5. Spoon batter equally into the prepared muffin cups.6. Bake for 20-22 minutes, until the tops begin to brown and the mixture is set. The top should spring back when pressed.7. Drizzle the Pyure maple-flavored syrup over the top of the muffins and serve.8. Refrigerate or freeze any leftovers in an airtight container.